Cannoli Cookies

The Cannoli - the greatest cookie ever invented - re-imagined as a shell-less cookie!

Two options with this cookie: 1) as a cannoli is usually dipped in crushed pistachio nuts, you can duplicate that taste here by dusting them with crushed pistachio before baking and 2) chocolate glaze. In the picture, on the left are undusted and on the right, dusted.


  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon fresh orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 10-ounce bag mini chocolate chips
  • 1 cup chopped pistachios (optional)


Cream the butter, sugar, and orange zest together until light and fluffy. Mix in the eggs and vanilla, then the ricotta cheese until well combined.

Combine the flour, baking powder, baking soda, and cinnamon and mix well. Then add the dry mixture to the batter and mix at low speed. Add half the bag of chocolate chips. Refrigerate the dough for at least an hour.

Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

Roll the cookies into 1" to 1-1/2" balls and dust them with chopped pistachios (optional) once they're placed on the baking sheet.

Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.

Optional Glaze:
Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.